My first and only attempt didn't go over so well. I managed to get it started alright.No problem there,notta one.The fun stuff began a few hours later when my husband opened up the fridge and stated "Ugh Honey somethings going on in here!".. I dreaded what I might see. The crock I had used was still latched shut,but the dough it's self was seeping out all over and down the sides.I knew it would grow.But not like that!

What did I do wrong?

I used a recipe from the Fleishman's Bread Book.
Used a ceramic country crock with a locking lid.
Placed it in the fridge.
I think the crock was too small for that recipe.

Should I use something else?

New recipe?

Thanks.

Munky.

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Welcome to DC, Munky. First, you should not have an airtight seal on your starter container. It develops gas and needs to vent it off. I have heard of sealed containers actually exploding , so be cautious. I keep my starter in a 1 qt Mason jar, and I have plastic wrap over the opening held in place with the cap ring. I them pierce a hole with a pin in the plastic so the gas can vent off.

Flour here has gone upclose to $2.00 here in just the last few months,just a loaf of sourdough bread is now about $6.00.Most likely stale. White bread is $4.50... Bit much for stale bread,that just tastes weird anyways.

Thank you again for the link and advice.

Munky.

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I just started making bread recently. I store my sourdough starter the same way JoeV stores his.

I did wait about 3-4 days before using mine. I also "fed" it every day. Throwing away half, and adding 1 cup flour and 1 cup warm water. I started using it after it started to bubble and smelled fermented.

Mine started to get a dark liquid on top, I did some research and learned this is normal. You can pour it off or stir it back in - I guess it doesn't matter either way.

I also quit "feeding" it after it started to ferment. So, my starter just sits there and I don't do anything with it. I think I've had it for about 2 months.

The night before I use it, I take it out of the fridge, "feed it" (1 c flour and 1 c warm water) and then let it sit over night.

So far, so good on the sourdough making. I've made two bread bowls for parties and they both turned out really good.

Also, after I've used it, I sterilize the jar with boiling water before putting the rest back in.

I'm not an expert on this so others might have more to add, this is just one "newbie" to another. Good luck!

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Sorry I have not been back here for a couple of days. I've been very busy with my business and I'm getting ready to make a fishing trip next week.

Anyhow, after looking at what you've assembled, I can't vouch that it's safe to use, but I also can't say it's not safe either. I have heard of starter being made with commercial starter,but not made it myself. If it's bubbling and growing, it's probably fine, but I would do some additional research about it.

My starter is made from airborn yeast, and it's all around us in varying quantities. What you made will eventually become a true starter when the airborn yeast takes over for the commercial yeast. I would take one cup of your mixture and transfer it to a 1 quart container, then feed it 1/2 cup of flour and about 1/3 cup of lukewarm water. If you have a scale, it's equal weight of flour and water, which will give you a nice consistency. Leave it on the counter overnight and it should grow nicely with the yeast already present. The next morning mix the whole batch to deflate it, and let it rise again on its own. It should again double in size, and you should see lots of air bubbles in the mix. I would remove half of the mix, then feed it equal amounts of flour and water, and when it doubles in size, mix it back into itself and allow it to double in size. At this point it should have a pleasing sour odor, and the yeast smell should be gone. It's now ready to use to make sourdough bread.

No worries about the reply's. :)
My comp is having issues lately.Hopefully it will behave long enough for me to post this.

I ended up scratching that batch.Everything I've read,and researched about it,ended up with pretty much the same conclusion.It's eventually going to fail.I would then be back to square one.The packaged yeast will eventually spend it's self out.I'm sure it would have been fine to continue working with,But I'm not comfortable going that route.

I've also noticed no two sourdough recipes are the same,or the usage of it. Personal preference,history and love goes into every batch.

Thanks for the help Joe. I'll be taking the air born route.Might take a little longer.But I'll enjoy it.

Munky.

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